Chocolate Chip Cookie Dough Cupcakes

(adapted from Beantown Baker)

Here's your plan of attack:

  1. Have your frozen balls of cookie dough ready to go.
  2. Make the mini cookies for garnish.
  3. Make the cupcakes.
  4. Once the cupcakes are cool or nearly cool, whip up the brown sugar frosting.
  5. Frost and garnish the cupcakes.



2 2/3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3 sticks softened butter

1 1/2 cups light brown sugar, firmly packed

4 eggs

1 cup milk

2 teaspoons vanilla 

Your favorite cookie dough (or Jen's eggless cookie dough), scooped into balls with a medium or large cookie scoop, and frozen overnight. You'll need 24 balls of dough.

Brown sugar frosting (recipe below)

Mini cookies for garnish (recipe below)

Mini chips or chocolate flakes for garnish (optional)


Preheat oven to 350 degrees. Line two cupcake pans with paper liners (or line one pan and bake one batch at a time).

Whisk together flour, baking powder, baking soda, and salt in a bowl, and set aside.

In bowl of stand mixer fitted with paddle attachment, cream butter on medium-high speed until soft, about 30 seconds. Add brown sugar, and continue beating on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, and beat for 30 seconds after each, scraping bowl as needed.

Measure out milk and vanilla together.

Add about one-fourth of the flour to the butter/sugar mixture, and beat to combine. Add about one-third of the milk/vanilla mixture, and beat until combined. Repeat, alternating with the flour mixture and the milk mixture, ending with the flour mixture.

Scoop batter into paper liners, fill them about half to three-quarters full. (I used two medium scoops of batter per cup.) Top each cup with a frozen ball of cookie dough. Press down just slightly to adhere the dough to the batter.

Bake for 20 to 22 minutes until edges start to turn golden, and toothpick inserted in cupcake (not cookie dough) comes out clean.

Transfer pans to wire racks to cool. After about 5 minutes (or until cupcakes are cool enough for you to handle), remove cupcakes from tins, and set them on racks to cool completely.

Once the cupcakes are cool, frost them with the brown sugar frosting. Garnish each cupcake with a mini cookie, and sprinkle some mini chocolate chips or chocolate flakes on top.

Brown Sugar Frosting (adapted from Beantown Baker)


3 sticks softened butter

3/4 cup light brown sugar, firmly packed

3 1/2 cups confectioners' sugar

1/2 teaspoon salt

2 tablespoons milk

1 teaspoon vanilla 


In bowl of stand mixer fitted with paddle attachment, combine butter and brown sugar, and cream on medium-high speed until light and fluffy.

Gradually beat in the confectioners' sugar until smooth. 

Add in the salt, milk, and vanilla extract, and beat just until smooth and combined.

Mini Cookies (adapted from Beantown Baker)


1 1/2 cups plus 1 tablespoon flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup light brown sugar, firmly packed

1/4 cup sugar

1 egg

3/4 teaspoon vanilla

1/3 cup mini chocolate chips


Preheat oven to 350 degrees. Line two baking sheets with parchment paper or Silpats, and set them aside.

Sift together flour, baking soda, and salt in a small bowl, and set aside. 

In bowl of electric stand mixer fitted with paddle attachment, cream butter and sugars until light and fluffy. Add the egg and vanilla.

Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chips.

Using a small (2-teaspoon) cookie scoop, scoop out a portion of dough. Divide that portion in half, and roll each half into a ball. Place the balls on the prepared cookie sheets at least 1/2 inch apart. Continue until the pans are full. Bake cookies, one sheet at a time, for 6 to 7 minutes or until light golden brown. Cool cookies on sheet for 5 minutes before removing to a cooling rack. Repeat with any remaining dough.

Store in an airtight container or Ziploc bag until ready to use.